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Scale Up to a Rustic Italian Cake- Lemon Buccellato with Blackberry Sauce

March 11, 2010 – 8:12 pm | by admin

5cf8ff1c9ato1web.jpg 150x150 Scale Up to a Rustic Italian Cake Lemon Buccellato with Blackberry Sauce

Here we go. This is the first day in my quest to become a better baker. All the best bakers use weight measurements. So I got myself a kitchen scale. You can get one too if you want to follow along and become a better baker. I chose the EatSmart Precision Pro Scale . I have even added this scale to my OpenSky Shop so it is easy for you to add a scale to your life too. Just CLICK here . To make it even easier, I have a 10% off coupon code you can use. Just type SIPPITY10 in the coupon code box at check out. There may come a time when my baking skills outgrow this scale (keep your fingers crossed). But in the meantime I chose this scale because it seems like a great entry-level piece of equipment. You got to learn to crawl before you walk… so I chose a scale that’s easy to use, that’s reliable and is digital. Besides, at $27.99 (even before the discount) it cannot be beat for function and form. Because let’s face it, this scale is sleek and good-looking. Sup! likes that. I mentioned that this scale was digital. This is important to me. Because I am just getting used to the idea of a scale in my…

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Figgy Buckwheat Scones

March 11, 2010 – 2:31 am | by admin

dbf1d612a1scones.jpg 150x100 Figgy Buckwheat Scones

I’ve been waiting for months to write this post. The better part of a year, even. I’m positively itching to share this with you, so here we go. Late last summer (the lovely, gracious, talented) Luisa Weiss let me spend some time with the proofs of a baking book she was working on. She said she thought I’d like it. Which, it tuns out, was a dramatic understatement. The book she shared with me, Good to the Grain , is about baking with whole grain flours. It was written by Kim Boyce , and photographed by Quentin Bacon . There aren’t many people writing contemporary books on whole grain baking. Among those few, this one is special. In a sentence, a top-flight pastry chef intersects whole grain flours in her home kitchen. To back up a bit, Kim is a former pastry chef with major chops (Spago / Campanile) who left the professional kitchen to raise her family. Her book delves into her exploration of a broad range of whole grain flours, each of the twelve main chapters explores a separate flour – whole-wheat flour, amaranth flour, …

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SNE: The Manuscript

March 6, 2010 – 2:28 am | by admin

3448297c1dmanu 1.jpg 150x100 SNE: The Manuscript

I thought I’d take some time to write about Super Natural Every Day . The manuscript and photography are due this summer so why not wipe the spelt flour off my cheek, let the quinoa simmer on its own for a bit, and share a bit about how I’m working toward that not-so-far-off date? I’ll start by telling you about my creative process, which, in a broad sense, starts by collecting things that inspire me. I keep all sorts of scraps, notebooks, photos and random text files around. They live in drawers, on desktops, some are paper, others are digital. Thoughts and inspirations set aside for later, someday, next year. Occasionally, I’ll cluster a few of these things together if there is some sort of connection that strikes me as interesting. If I’m really excited about something, that particular cluster might end up in an envelope or folder. Many of the ideas, images, and thoughts related to this new book lived in a simple paper folder for a time. I’d add a copy of a recipe from one of my notebooks occasionally, or a photo of a place that evoked a certain …

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The Food Lab: Slicing Meat Against the Grain

March 5, 2010 – 12:30 pm | by admin

626a6cd1d4arison.jpg 150x87 The Food Lab: Slicing Meat Against the Grain

It’s time for another round of The Food Lab. Got a suggestion for an upcoming topic? Email Kenji here , and he’ll do his best to answer your queries in a future post. Become a fan of The Food Lab on Facebook for play-by-plays on future kitchen tests and recipe experiments. So you already know how important it is to rest your meat , and you may have even gone and cooked your steak sous-vide . Surely, the only thing left to do is cut it and eat it, right? Not so fast. One of these steaks is not like the other. * *Okay, okay . For all you language and logic pedants out there, it’s true that if one of these steaks is not like the other, then both of these steaks is not like the other. But you know what I meant, right? Can you spot the difference between the two hanger steaks? They were both cooked to a perfect 130°F medium-rare in the same pan, they are both cut from the same piece of meat, and they both sport a beautiful brown, crackly crust. Yet one of…

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Pan-fried Corona Beans & Kale

March 1, 2010 – 3:13 am | by admin

a816c69987recipe.jpg 150x100 Pan fried Corona Beans & Kale

The other day I found myself in the basement of San Francisco’s Anthropologie store. I’d fallen for the rose & tuberose solid Frazer Parfum on my way down, and was at the base of the grand staircase, looking at starlight rings and beaded necklaces, when a pretty lady, sitting with her daughter, smiled at me. A few minutes later she asked if my name was Heidi, and she said she knew me from my site – this site!… I’m so glad she said hello. It turns out we have quite a number of things in common, and I’m sure we could have talked about cooking, or photography, or places to visit for hours. Her daughter was a sweat pea and very patient with us. Anyhow, I feel like I left the house looking for a pair of black ballet flats, and ended up making a friend instead. It turns out she has a site too – and as I was looking through it, this lemon kale pesto with nutmeg jumped out at me. I had some beans soaking at home and decided to somehow weave the beans and the lemon pesto kale idea together. I deconstructed the kale pesto, and didn’t end up chopping…

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Simple Farro & Bean Stew

February 24, 2010 – 3:34 am | by admin

2633d6db4en stew.jpg 150x100 Simple Farro & Bean Stew

I spent the night at my mom and dad’s house last week. I’m sure I’ve mentioned this before, but they live an hour south of San Francisco in Los Gatos. It’s nice cooking in their kitchen this time of year because the view from the sink is quite beautiful. The hills surrounding their house are an electric shade of green and the old craggy-skinned oak trees are covered in moss and lichen. They say coyotes have been out recently, but when I was growing up it was mainly deer, skunk, and raccoon, (and the occasional rattle snake). I made a big pot of farro and bean stew for them – simple, hearty, and straightforward. They both went back for seconds, and I took that as a good sign. This recipe below ended up being quite a departure from the recipe I photocopied, folded, and slipped into my overnight bag – regardless, I wanted to mention the book the inspiration came from – La Cucina: The Regional Cooking of Italy . I’ve been reading through it at night. It’s the culmination of the work of the Accademia Italiana della Cucina – an organization of thousands of members who would visit villages, towns, and farms all across Italy to document cooking techniques and ingredients – in order …

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H20pe for Haiti – a BLOGGERAID Fundraiser and BREADED VEAL CHOPS

February 22, 2010 – 10:38 am | by admin

“Although each person’s donation may be small, even single drops of water will eventually fill a swimming pool” – BloggerAid “It is every man’s obligation to put back into the world at least the equivalent of what he takes out of it.” – Albert Einstein Romance, humor and story-telling are put aside for one day in order to talk about BloggerAid . “We love baking, but we need to take a break and think of others today!” Food Bloggers know that we are a both an unusual and a lucky group of people. We feed our blog with toothsome food, and plenty of it. We aren’t like other bloggers who fill up their pages with political opinion or tales of the everyday, pages fed with ideas and thoughts costing little more than brain cells, elbow grease and passion. Oh no, our blog posts are all about the food, our words are wrapped up in puff pastry and dipped in chocolate, our ideology cooked up around luscious meals eaten at elegant restaurants or on splendid vacations, our stories served as side dishes alongside meals whipped up in well-appointed kitchens or on backyard barbecues. We may count our pennies as we decide between cuts of meat or brands of chocolate, but …

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Roasted Delicata Squash Salad

February 19, 2010 – 5:06 am | by admin

0c5b8b64d4recipe.jpg 150x100 Roasted Delicata Squash Salad

I have Molly Watson to thank for the inspiration here. A while back she posted a recipe featuring a miso-harissa slathered roasted delicata squash . Quite frankly, a combination of ingredients that had never crossed my mind. Building on her idea, I decided to do a roasted squash salad of sorts. I used the pretty, scalloped-edged cross-cuts of the delicata squash, a few small potatoes, chopped kale, radishes, Marcona almonds – and her miso/harissa idea. You know it was good, right? It really was. The flavor was bold and vibrant and it was a breeze to make – no need to peel this type of squash. The vibrant yellow-rimmed slices along with pink-skinned radishes and flecks of green kale were a nice way to bring some color to the winter table. I suspect you could do endless riffs on this depending on what you have on hand, or what is in season. I hapened to grab for the kale to get some green in the mix, and the nuts for their texture and crunch, but feel free to play around with general idea.

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Kabocha French Lentil Soup

February 14, 2010 – 10:56 pm | by admin

856f7676bfrecipe.jpg 150x100 Kabocha French Lentil Soup

Last weekend Heather (my sis) and I waited for a break in the rain, loaded little Jack into the stroller, and headed toward the Mission district. We made lots of stops along the way – coffee, lunch, and The Curiosity Shoppe included. The Curiosity Shoppe always has all sorts of neat things in stock. This time I came across a really sweet, unassuming cookbook titled SoupLove . It’s by chef Rebecca Stevens , just 30 pages in length, single color, and features twelve simple, seasonal soup recipes including this Kabocha French Lentil Soup. This illustrations by Nabil Samadani send the charm factor to a ten. The soup? It is anise and ginger-spiked, with a broth thickened by lots of roasted winter squash. And for those of you keeping track, I promise, this is the last lentil soup for a while ;) I made a double batch, and we ate generous bowls for dinner topped with lots of extra-garlicky croutons. Then I put enough for one more meal in the refrigerator, and froze three freezer bags worth of leftovers. For those of you who are interested in tracking down a copy of SoupLove , Nabil has posted a list of stores that are (or will be)…

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Williams-Sonoma Simple Classics Cookbook: The Best of Simple Italian, French & American Cooking

February 12, 2010 – 2:54 pm | by admin
Williams-Sonoma Simple Classics Cookbook: The Best of Simple Italian, French & American Cooking (Complete Series (San Francisco, Calif.).)

From the creators of the best-selling Williams-Sonoma Complete Entertaining Cookbook comes a wonderful addition to the Complete Series. Williams-Sonoma Simple Classics Cookbook, a guide to Italian, French, and American favorites, offers a wealth of delicious and, more importantly, simple recipes for cooks who favor foods with international flair. Combining the best of Simple French, Simple Italian, and Simple American Cooking, this beautifully photographed and incredibly valued book is a must for people who love to cook.

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Buy Williams-Sonoma Simple Classics Cookbook: The Best of Simple Italian, French & American Cooking at Amazon

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